introduction
This is a simple, spicy chicken and pepper stew with baby potatoes and herbed rice. It is warm, full of flavor, and easy to cook. The stew uses common spices and quick steps. You can serve it any night of the week. For a different chicken and rice idea, see this Cheesy Chicken and Rice.
why make this recipe
You should make this recipe because it is:
- Fast to prepare.
- Filling and balanced with protein, veggies, and carbs.
- Good for family meals or leftovers.
The stew feels like comfort food but with a bright, spicy taste.
how to make Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice
Follow the steps below in order. Work on the rice while the stew cooks.
- Parboil potatoes: Boil baby potatoes for 10 minutes until just tender. Drain and set aside.
- Cook rice: Rinse rice well and cook in salted water according to package instructions. Fluff and mix with parsley before serving.
- Sear chicken: In a large pan, heat olive oil over medium-high. Season chicken with salt, pepper, paprika, chili, cumin, and turmeric. Sear for 5–6 minutes until browned.
- Add veggies: Add garlic, onion, and bell peppers to the pan. Sauté 3–4 minutes until softened.
- Simmer stew: Stir in tomato paste and lemon juice. Add baby potatoes and pour in the broth. Mix well, cover, and simmer on medium-low for 15–20 minutes until everything is tender and the sauce thickens slightly.
- Finish & serve: Taste and adjust seasoning. Serve hot with a scoop of herbed rice and a sprinkle of parsley on top.
Ingredients :
- 2 tbsp olive oil
- 500g chicken breast or thigh, cut into chunks
- Salt & pepper to taste
- 1 tsp smoked paprika
- 1 tsp chili flakes or powder
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 3 garlic cloves, minced
- 1 large onion, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 200g baby potatoes, peeled
- 250ml chicken broth or water
- 2 tbsp tomato paste
- Juice of half a lemon
- Chopped parsley, to garnish
- 200g basmati or jasmine rice
- Salt to taste
- 1 tbsp chopped fresh parsley
how to serve Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice
Serve the stew hot over the herbed rice. Spoon sauce over the rice so it soaks in. Add extra parsley on top for color. For a green side, try roasted mushrooms and kale and they match well with this stew: Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes.
how to store Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice
- Fridge: Cool the stew to room temp, then put in an airtight container. Keep for 3–4 days.
- Freezer: Place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat, adding a splash of water or broth if it is thick.
tips to make Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice
- Cut chicken into even pieces so it cooks fast and evenly.
- Do not overcook potatoes when parboiling; they should hold shape.
- Taste as you go and add more lemon or salt if needed.
- Use chicken thighs for more flavor and juicier meat.
- If you want a creamier rice side, see this idea: Creamy Smothered Chicken and Rice.
variation (if any)
- Make it milder: Reduce or skip chili flakes.
- Make it richer: Add a splash of cream at the end.
- Use other vegetables: Add carrots, zucchini, or mushrooms.
- Make it vegan: Use tofu or chickpeas and vegetable broth.
FAQs
Q: Can I use frozen potatoes?
A: Yes. Thaw them a bit first and add earlier in the simmer to cook through.
Q: Can I make this in a slow cooker?
A: Yes. Brown chicken first, then add all ingredients to the slow cooker. Cook on low for 4–6 hours.
Q: Is this good with other rice types?
A: Yes. Basmati and jasmine work well. Brown rice can be used but cook it longer and separately.
Q: How spicy is this stew?
A: It has a mild to medium heat. Change the chili amount to fit your taste.
Q: Can I use leftover roast chicken?
A: Yes. Add cooked chicken near the end so it warms without drying.
Conclusion
If you want more stew ideas or a different take on chicken stew, check this Hearty Chicken Stew (Cozy Up With Comfort) – Budget Bytes.
Spicy Chicken & Pepper Stew with Baby Potatoes & Herbed Rice
Ingredients
Method
- Boil baby potatoes for 10 minutes until just tender. Drain and set aside.
- Rinse rice well and cook in salted water according to package instructions. Fluff and mix with parsley before serving.
- In a large pan, heat olive oil over medium-high. Season chicken with salt, pepper, paprika, chili, cumin, and turmeric. Sear for 5–6 minutes until browned.
- Add garlic, onion, and bell peppers to the pan. Sauté 3–4 minutes until softened.
- Stir in tomato paste and lemon juice. Add baby potatoes and pour in the broth. Mix well, cover, and simmer on medium-low for 15–20 minutes until everything is tender and the sauce thickens slightly.
- Taste and adjust seasoning. Serve hot with a scoop of herbed rice and a sprinkle of parsley on top.